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Baked goods

Višňová bublanina: Slovak sour cherry sheet cake

A fluffy sheet cake made with eggs, sugar, flour, oil, and pitted sour cherries, baked and dusted with powdered sugar. Makes 16 pieces.

Slovak cuisine · Translated from Slovak ·

Višňová bublanina: Slovak sour cherry sheet cakeSave on Pinterest

Recipe at a glance

Prep time
15 min
Cook time
30 min
Total time
45 min
Temperature
180 °C (350 °F)
Servings
16 pieces
Difficulty
Easy
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Višňová bublanina is a quick Slovak sour cherry cake made with cup-measured ingredients: beat eggs with sugar, mix in flour, oil, and milk, then scatter pitted sour cherries over the batter. As the cake bakes, the cherries sink and create “bubbles.” The ingredients are measured in cups, so no scale is needed.

Ingredients

1 cup = 250 ml (metric cup)

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Instructions

Tip: tap a step to mark it as done.

  1. Beat the eggs

    8 min

    Preheat the oven to 180 °C (350 °F). Grease and flour a baking pan measuring about 25 × 35 cm. Beat the eggs with the superfine sugar and vanilla sugar until light and foamy, about 5 minutes.

  2. Make the batter

    5 min

    While continuing to beat, pour in the oil and milk. Mix the flour with the baking powder, then fold it into the batter with a spatula.

  3. Add the sour cherries

    2 min

    Pour the batter into the prepared pan and scatter the sour cherries evenly over the top.

  4. Bake

    30 min

    Bake for 25–30 minutes at 180 °C (350 °F), until a skewer inserted into the center comes out dry. Let the cake cool, then dust with powdered sugar and cut into pieces.

Tip: Do not thaw frozen sour cherries; add them to the batter while still frozen, lightly coated in a tablespoon of flour. This keeps their juice from discoloring the batter or making it soggy.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy
231 kcal
Protein
4.0 g
Carbohydrates
34 g
of which sugars
18 g
Fat
9.3 g
of which saturates
1.6 g
Fiber
1.0 g
Salt
0.2 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Višňová bublanina z hrnčeka – rýchly koláč na plech

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